To reduce the bacterial content and to eliminate the possible presence of salmonella, the egg product is pasteurized at temperatures up to 69°C with a holding time of about 100 sec.
After pasteurization the product is immediately cooled to about +4°C.
Pasteurization is done in tube or plate pasteurizers, with heat recovery, similar to those used in the food industry but with a more precise temperature control.
The pasteurization temperature and time are selected according to the nature of the product. It is logical that the holding time must be extended when the temperature is reduced. For whole egg and egg yolk the relation temperature/holding time usually varies between 63,5°C/210 seconds and 67°C/100 seconds.
Download the Pasteurization leaflet for further details.
> Triple tube pasteurizers
> Plate pasteurizers
> Batch pasteurizers